Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 2
- 120 g canned tuna in water (drained)120g
- 8 g peanuts (toasted, crushed)8g
Vegetables· 5
- 70 g cucumber (diced)70g
- 20 g shallots (thinly sliced)20g
- 40 g bean sprouts (optionally blanched)40g
- 8 g red chili (sliced)8g
- 12 g spring onion (chopped)12g
Spices· 3
- 2 kaffir lime leaves (very finely shredded)1g
- 2 g sugar (to balance)(staple)2g
- pinch of salt(staple)1g
Fruit· 1
- 1 lime (juiced)12g
Drain and flake the tuna, then combine in a bowl with the cucumber, shallot, bean sprouts, chili, shredded lime leaf and scallion.
Why? Drain the tuna well — the canning water dilutes everything, and drained fish holds the tangy dressing better. The finer you shred the lime leaf, the more its perfume comes through.Tip: For crisper, safer sprouts, blanch them 20 sec in boiling water then shock in cold.
Next up:Whisk the lime juice, sugar and salt into a dressing, toss it through gently, and finish with the crushed peanuts.
Whisk the lime juice, sugar and salt into a dressing, toss it through gently, and finish with the crushed peanuts.
Why? The soul of kerabu is the balance of sour, spicy, salty and a touch sweet — lime and a pinch of sugar replace the mayo, saving a big spoon of oil (~100 kcal) and tasting far fresher.Tip: Add peanuts last to keep them crunchy; eat it fresh — standing too long makes the cucumber weep and dilutes the dressing.